Locrio de Queso [Recipe + Video] Rice and Cheese

1. Frying cheese

1. Cut the cheese into 1-inch [2.5-centimeter] cubes. Press the cheese with paper towels to remove as much liquid as possible.In a small saucepan, heat the frying oil over medium-high heat. Add the cheese and fry, turning to cook evenly until they are golden brown and crispy.Place on a paper towel to remove excess oil.

2. Cook the vegetables

1. In a medium pot, heat the olive oil. Add the onion and cook, stirring until it starts to turn translucent. Add peppers, oregano, garlic, peas, carrots, olives, corn and black pepper. Cook and stir for one minute.Stir in tomato sauce, followed by 4 cups of water. Season it with salt and pepper to taste. Lower heat to medium and bring to a boil.

3. Cooking the rice

1. When the water comes to a boil, add the rice and cook, stirring regularly to prevent it from sticking to the bottom. When almost all the liquid has evaporated, cover with a tight-fitting lid and cook over low heat (but just enough to generate steam) for 10 minutes.In 10 more minutes, taste the rice. It should be firm but cooked through. If necessary, cover it again and leave it for another 5 minutes over low heat.

4. Serve

1. Remove from heat. Add the fried cheese and parsley or cilantro, stir to mix well.To serve, see serving suggestions above the recipe.